BRAN BUTTERMILK RUSKS - A SOUTH AFRICAN TREAT
Today was Mother’s Day in South Africa. Some of my happiest moments were the times spent with my mother in the early morning, sitting and talking about the day ahead while sipping strong coffee and nibbling on bran and buttermilk rusks. It’s not always easy living more than 8 000 kilometres away from home on special days like these, but luckily there are small things that can make it easier to bear, such as Skype and baking a batch of rusks. You don’t need impressive baking skills to make this recipe – it’s easy and you can double the quantity to fill that rusk container. Rusks are a great substitute for breakfast because they are full of fibre and quick to grab on the run. Here’s to my mother, whose love is with me everyday, no matter how far away she may be!
By Jan-Hendrik van der Westhuizen
Bran Buttermilk Rusks
Makes about 2,5 kg rusks
- 7 cups self-raising flour
- 1 1/2 cup sugar
- 5 cups All Bran flakes
- 1 cup sunflower seeds
- 1 cup mixed seeds eg, linseeds, poppy seeds ect.
- 1/2 cup raisins
- 1/2 cup coconut flakes
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs, lightly whisked
- 2 cups buttermilk
- 2 cups butter, melted
Preheat the oven to 180C and grease a large oven dish with butter.
Mix all the dry ingredients together in a large mixing bowl.
Make a big hole in the centre and add the eggs, buttermilk and butter. Mix well using a wooden spoon or your hands until it forms a dough.
Place the dough into the oven dish and press evenly.
Bake for 30-40 minutes or until golden brown.
Once ready, remove from the oven and immediately turn out on a working surface.
Cut into finger shapes and place back onto the oven dish.
Dry in a 100C oven overnight or for at least 8 hours, leaving the oven door slightly open for moisture to exit. Store in a airtight container.
* Replace the sunflower seeds with any nuts or seeds available.
Originally published 12 May 2013